Serves 4


  • 3 1/2 Tbsp. unsalted butter, chilled and cut into cubes, plus more for greasing
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 Tbsp. minced chives
  • 2 tsp. minced thyme
  • 7 Tbsp. honey, divided
  • 1/2 cup plus 1 Tbsp. milk, plus more for biscuit tops
  • 2 Tbsp. whole grain mustard
  • 6 ounces ham, sliced 1/4-inch thick
  • 2 ounces (about 2 cups) baby arugula
  • 2 ounces cheddar, sliced 1/8-inch thick


    Total time: 35 minutes

    Preheat oven to 425°. Lightly grease a baking sheet with butter.

    In a large bowl, whisk together flour, baking powder and salt. Stir in chives and thyme. Add butter and, with a pastry cutter, cut butter into flour mixture until it resembles small peas. Whisk 2 Tbsp. honey into milk and add to bowl. Mix lightly, just until a dough forms.

    On a lightly floured surface, pat dough into a 6-inch x 7-inch rectangle. With a sharp knife, cut dough into 4 equal pieces. Place on baking sheet, dab tops of each square with milk and bake until puffed and golden brown, about 10 minutes.

    In a bowl, blend 3 Tbsp. honey with mustard. Set aside. In a nonstick skillet, heat remaining 2 Tbsp. honey. Add ham and cook over medium-high heat until browned, about 2 minutes.

    With a serrated knife, cut biscuits in half. Place 1/2 cup arugula on bottom half of each. Place equal amounts of ham over arugula, followed by cheese. Drizzle with honey mustard, close biscuits and serve.

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